OK. I'M MAKING GERMAN CHOCOLATE. THE RECIPE SAID TO MELT THE CHOCOLATE WITH 1/2C WATER, BLAH BLAH BLAH FOR THE REST. SO ALL SEEMS WELL, I GET EVERYTHING MIXED INCLUDING BEATEN STIFF EGG WHITES. THE BATTER SEEMED THICK, SO I CHECKED THE RECIPE AND I REALIZED I FORGOT TO ADD WATER TO THE CHOCOLATE WHEN I MELTED IT! I BOILED 1/2C WATER AND ADDED ABOUT 1/2 OF IT TO THE BATTER. DID I DEFLATE IT BECAUSE OF THE BEATEN WHITES? DID I NEED THE WHOLE AMOUNT? WAS IT JUST WRONG TO ADD IT AT THAT TIME? I REALLY DON'T WANT IT TO BE DRY! 
"GERMAN CHOCOLATE FUDGE"! 
THAT CRACKED ME UP! WELL, I DID BAKE IT. THEY WERE A BIT SHALLOWER THAN USUAL, BUT MOST OF MY GC CAKES ARE SINCE ITS IN 3 PANS. NOT BAD. I TOOK A "CORE SAMPLE" OUT OF ONE AND IT ACTUALLY SEEMS FINE. SO I'M KEEPING IT AND WILL MAKE SURE MY FROSTING IS TO DIE FOR JUST TO BE SURE! 
JUST WONDERING, WHAT WOULD YOU GUYS HAVE DONE?
LOL THATS WHAT I WAS THINKING TOO. I WOULD HAVE HAD CAKE BALLS IF IT WAS A BUST!
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